TAPENADE   

Recipe n.29

Today I’m going to share with you my ‘secret recipe’ to make  a delicious tapenade. I have been making a batch a week of tapenade for my kids sandwich for school for the past 2 years. It’s an easy fix delicious and nutrient alternative sandwich, instead of the classic peanut butter and jelly sandwich.

My 2 kids just love it!

Tapenade  is very versatile and can be used a number of ways: you can use it for a great appetizer or as a snack on a piece of toasted bread or as a dip with carrots and celery sticks.

   

 Ingredients (classic version)

• 1 clove garlic, chopped
• 1 3/4 cups whole, pitted kalamata olive
• 1 or 2  anchovy fillets, rinsed
• 2 tablespoons capers rinsed, drained and squeezed dry
• 1 1/2 tablespoons lemon juice
• 1/4 cup olive oil

My personal touch:

• lemon zest from 1 lemon
• 1 tablespoon chopped fresh basil leaves

Directions

In a food processor, chop the garlic first and then combine all the other ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.Transfer to a clean container and refrigerate until needed. Will keep three to four weeks.